Burritos Recipe

Prepare aromatics

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the chopped onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spoon or spatula. Cook until mostly browned, about 5–6 minutes.

Season and simmer

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook with the beef for 1 minute to bloom the spices. Add 1 tablespoon tomato paste and 1/4 cup water, stir to combine, reduce heat to medium-low, and simmer until the mixture is saucy and slightly thickened, about 3–4 minutes. Taste and adjust salt/pepper if needed. Remove from heat and keep warm.

Warm rice

If your rice is cold, warm 2 cups cooked long-grain rice in a microwave-safe bowl for 1–2 minutes or heat in a small saucepan with 1 teaspoon olive oil and 1/4 teaspoon salt until hot, fluffing with a fork.

Heat beans

In a small saucepan over medium-low heat, combine drained and rinsed black beans with 1–2 tablespoons water, a pinch of salt, and warm until just heated through, about 3–4 minutes. Mash a few beans lightly with the back of a spoon for texture if desired.

Warm tortillas

Warm the flour tortillas so they are pliable: wrap in a damp kitchen towel and microwave for 20–30 seconds, or heat individually in a dry skillet over medium heat for about 20 seconds per side until soft and slightly toasted.

Assemble burritos

Lay one warm tortilla on a flat surface. In the center, layer about 1/3 cup warmed rice, 1/4 cup black beans, 1/3 to 1/2 cup seasoned ground beef, 2–3 tablespoons shredded cheese, 1–2 tablespoons sour cream, 1–2 tablespoons salsa, a few slices or 1/6 of the avocado, and a sprinkle of chopped cilantro. Squeeze a little lime juice if desired. Repeat with remaining tortillas and fillings.

Fold burritos

To fold: fold the short edge nearest you up and over the filling, fold both sides inward about 1/3 of the way, then roll away from you tightly to form a sealed burrito. Place seam-side down on the work surface to set.

Optional crisping

For a crisp, finished burrito, heat a large skillet over medium heat with a teaspoon of oil or a light nonstick spray. Place burrito seam-side down and cook 1–2 minutes per side until golden and slightly crisp, pressing gently with a spatula.

Serve

Serve burritos hot with extra salsa, sour cream, pickled jalapeños, and lime wedges on the side.

Slice or cube the avocado and either add directly to each burrito during assembly or mash with a pinch of salt and a squeeze of lime to make quick guacamole. Offer sour cream, salsa, chopped cilantro, and pickled jalapeños for guests to add to taste.